The Power of Ginger

Here comes the winning combination to combat inflammation and support better digestion!  Who doesn’t love a nurturing and satisfying warm bowl of soup?  Bone broth has so many benefits when it comes to immune and gut health.  What makes bone broth so good for you?  For one it is packed full of nutrients including vitamins, minerals and amino acids such as glycine and proline and glutamine.  Bone broth is high in collagen which supports intestinal integrity by strengthening and filling the intestinal holes which we know are linked to Leaky Gut, food sensitivities and inflammation.
Your grandmother knew best when she fed you chicken soup when you were feeling under the weather. Slow cooking an organic chicken carcass preserves the nutrients better than high heat; simmering the bones helps to slowly release the healing compounds. I simmer my broth in the crock pot on the low setting for at least 24 hours. From there my broth becomes the healing foundation of all the homemade soups that I make. 
My focus is eating meals that are anti-inflammatory and deliver healing and immune support.  Ginger is on the top of the list when it comes to supporting digestion and delivering anti-inflammatory benefits.  Ginger has been used medicinally for thousands of years, and in fact, current research has shown that ginger has anti-inflammatory properties that may rival NSAID drugs. 
Ginger is antiviral, antibacterial, anti-tumor, anti-parasitic, and anti-inflammatory.  Additionally, it is thermogenic which means it affects metabolism and fat storage.  It can relieve digestive issues including nausea and has a positive effect on blood glucose levels.

​Carrot Parsnip Ginger soup
Ingredients:
8 cups of homemade organic chicken broth, coconut oil, 10 organic carrots peeled & chopped, 4 organic parsnips peeled & chopped, 1 tablespoon of turmeric, CPTG Ginger essential oil, salt and pepper to taste.                                             
Instructions:
Make broth in advance, sauté chicken and parsnips in coconut oil, add turmeric – sweat the vegetables for 20 minutes on medium heat, add chicken broth – cook for 20 minutes, remove from heat and add ginger essential oil, puree in batches.